Recipe

Spaghetti with radicchio, goat's cheese and garlic crumbs

Serve this rustic, hearty non-meat pasta dish as a weeknight or weekend dinner. Store leftovers in an airtight container and take to work for lunch the next day.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Spaghetti with radicchio, goat's cheese and garlic crumbs
  • 200 gram sourdough bread, sliced
  • olive oil, to drizzle
  • 1 garlic clove, halved
  • 500 gram spaghetti
  • 1/2cup (125ml) extra virgin olive oil
  • 1/4 cup (60g) baby capers, rinsed
  • 4 cloves garlic, sliced
  • 1 head (2 cups) radicchio, leaves torn
  • 1/2 cup (40g) grated parmesan
  • 200 gram goat's cheese
  • sea salt and pepper

Method

Spaghetti with radicchio, goat's cheese and garlic crumbs
  • 1
    Preheat oven to 200°C.
  • 2
    Drizzle the bread with a little olive oil then rub with the cut clove of garlic and cook for 10 minutes or until it has become crisp and golden.
  • 3
    Crumble into chunky breadcrumbs and place back into the oven for a further 5 minutes.
  • 4
    Cook the pasta in a large pot of boiling salted water until al dente (about 10-12 minutes).
  • 5
    When the pasta is almost cooked, heat the oil in a large, deep frypan over medium heat.
  • 6
    Add the capers and cook for 1 minute or until they start to pop. Add the garlic and radicchio and cook until wilted.
  • 7
    Drain the pasta and transfer to the frypan along with the parmesan cheese, goat's cheese and breadcrumbs.
  • 8
    Toss well to combine and season to taste with sea salt and pepper.

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